Nothing beats a rich, dense mud chocolate mud cake. This Caramilk mud cake takes mud cakes to a whole new level. It’s quick, easy and has the most amazing flavour thanks to the Caramilk in both the mud cake and icing.
These muffins are perfectly soft in the middle with a slight crunch on the outside, not to mention the sweet chunks of Caramilk chocolate hidden inside. They are then finished with a drizzle of melted Caramilk. This is one very delicious way to use that block of Cadbury Caramilk.
Sure, these Brownies (or blondies) might not be the same colour as traditional chocolate brownies, they are just as good. They are crispy on the outside, fudgy in the middle and packed with caramel flavours.
The extra chunks of Caramilk on the inside and Caramilk drizzle on top just finish them off perfectly.
Everybody loves a good cheesecake. This cheesecake starts with a rich chocolate base, which is then topped with a delicious Caramilk flavoured cream cheese filling.
How to make Caramilk
If like us you are struggling to get your hands on any Caramilk chocolate, don’t stress. While it might not be the same thing, you can easily make your own Caramilk substitute at home.
Start with a block of white chocolate. Preheat the oven to 130c. Break up the white chocolate into pieces, then add to a shallow baking dish. Bake for 5 minutes or until melted, then spread evenly over the base of the baking dish.
Continue stirring the chocolate every 5 minutes until chocolate has turned a caramel colour. This will take around 30 minutes.
Once the chocolate has caramelised, spread over a baking tray lined with baking paper and place in the fridge to set. Break the chocolate into pieces and enjoy as is, or use in your favourite Caramilk recipe.